What is kasuri methi, and can I skip it?

Kasuri methi is dried fenugreek leaves , often used in Indian cooking to add a deep, slightly bitter flavor. While it’s optional, adding just a teaspoon enhances the dish’s restaurant-style taste. If you can’t find it, try substituting with a small pinch of crushed fennel seeds or a little extra garam masala.

Can I make this curry in an Instant Pot or slow cooker?

Yes! For an Instant Pot version , sauté the onions, garlic, and spices using the “Sauté” mode. Then, add black beans, tomatoes, and vegetable broth. Cook on high pressure for 5 minutes and let it naturally release. Stir in the coconut cream at the end. For a slow cooker version , add all ingredients except coconut cream and cook on low for 6-8 hours or high for 3-4 hours . Stir in the coconut cream just before serving.

What are black beans called in India?

Black beans are not as common in Indian cuisine as kidney beans (rajma) or chickpeas (chana). However, they are sometimes referred to as black turtle beans and can be found in specialty stores.

Is this curry keto-friendly or gluten-free?

Yes! Creamy Black Bean Curry is naturally gluten-free . However, since black beans contain carbohydrates, this dish is not strictly keto-friendly . If you’re following a low-carb diet, consider reducing the portion of black beans and increasing the coconut cream or adding more low-carb vegetables like spinach or bell peppers.

Creamy Black Bean Curry – Delicious, Easy, and Healthy (30 Min)

Creamy Black Bean Curry

Print Recipe

This Creamy Black Bean Curry is a rich, protein-packed dish made with black beans, coconut cream, and warm Indian spices. It’s easy to prepare in just 30 minutes and is perfect for a satisfying dinner.

Author: miral
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield: 4 servings 1x
Category: Dinner
Cuisine: Indian
Diet: Gluten Free

Ingredients

Scale

3 cups cooked black beans (or 2 cans, drained and rinsed)
1 cup coconut cream
2 medium tomatoes, finely chopped
1 large onion, finely chopped
4 garlic cloves, minced
1 teaspoon cumin seeds
½ teaspoon turmeric powder
1 teaspoon ground coriander
½ teaspoon garam masala
¼ teaspoon cayenne pepper (optional for heat)
1 ½ cups vegetable stock
1 teaspoon kasuri methi (dried fenugreek leaves, optional)
Salt to taste
2 tablespoons olive oil or plant-based spread
Fresh cilantro for garnish

Instructions

Heat oil in a pan over medium heat, add cumin seeds, and toast for 30 seconds.
Add chopped onions and sauté until golden brown. Stir in garlic and cook for 1 minute.
Add tomatoes and cook until soft. Stir in turmeric, coriander, garam masala, and cayenne.
Add black beans and vegetable stock, then simmer for 10-12 minutes.
Stir in coconut cream and kasuri methi, then cook for another 2 minutes.
Garnish with cilantro and serve hot with rice or naan.

Nutrition

Calories: 350 kcal
Sodium: 620mg
Fat: 12g
Saturated Fat: 6g
Carbohydrates: 45g
Fiber: 12g
Protein: 16g

Keywords: Creamy Black Bean Curry, black bean coconut curry, vegan Indian curry, black bean masala, plant-based dinner recipe, protein-rich curry

Find it online: https://miralrecipes.com/creamy-black-bean-curry/